All about Kosher fish

Coconut Red Snapper with pineapple salsa.

Tu b’shvat, the new year of the trees is in a few days. People celebrate it by eating fruits. We like to incorporate fruits in our fish too. Requiring a few simple steps, this exotic recipe will combine fruits, fish and flavor!!!

Red Snapper’s flesh is white with a pinkish tinge and always has the red color skin. It is mild in taste, therefore adapts great with this recipe.

And it is wild caught!!!

Raskin’s offer a variety of flavored Panko crumbs. It is an easy way to spice up your fish dish (or even chicken 🙂 with a different zing without the hassle.

Prep time: 15min

Cook time: 20min

Yields 4 servings

INGREDIENTS:

4 red snapper fillets

4 tbsp oil

1/2 cup Raskin’s coconut panko

Salt and pepper to taste

SALSA:

2 cups diced fresh pineapple

1/2 cup fresh parsley

1/4 cup finely diced red onion

1 jalapeño finely diced

juice of 1 lime

Salt and pepper to taste

DIRECTIONS:

Lay the fish in a pan.

Salt and pepper the fish fillets.

Drizzle the oil over the fish and top with Raskin’s coconut panko.

Bake in a preheated oven at 400 for about 20 min.

Toss all the salsa ingredients together, cover and chill till ready to serve.